La Joya Latina Restorant
Last inspected: Mar 12, 2026
86
Score
The health department has logged 12 inspections at La Joya Latina Restorant, the earliest from 2022. Inspectors last stopped by on Mar 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average for Davie sits at 79, putting La Joya Latina Restorant on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training provided expired 2024 **Warning** - From follow-up inspection 2026-03-12: Time extended to 5/10/2026 **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-03-12: Observed at callback same **Time Extended**
50-09-4
86
Mar 11, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top,cooler ; coleslaw (46F - Cold Holding); cooked beans and cheese (45F - Cold Holding); cooked beans (45F - Cold Holding)// under unit ; cooked shredded pork (49F - Cold Holding); cooked pork rinds (49F); cooked Yuka (46F - Cold Holding). Per operator foods cold holding in unit over night. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in right flip top,cooler. Operator properly stored eggs **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top,cooler ; coleslaw (46F - Cold Holding); cooked beans and cheese (45F - Cold Holding); cooked beans (45F - Cold Holding)// under unit ; cooked shredded pork (49F - Cold Holding); cooked pork rinds (49F); cooked Yuka (46F - Cold Holding). Per operator foods cold holding in unit over night. See stop sale. **Warning**
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator did not provide probe thermometer **Warning**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training provided expired 2024 **Warning**
53B-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
50
Oct 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler. - From follow-up inspection 2025-10-21: Observed at callback inspection same. **Time Extended**
36-32-5
95
Oct 20, 2025
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tamales (56F - Cooling). Per manager prepared on 10-19 and cooling overnight in unit. See stop sale.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. On dry goods shelf by back door, heavily dented #10 can of ketchup.
01B-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (52F - Ambient Cold Holding). Per manager in unit overnight. See stop sale.
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dented/rusted cans present. See stop sale. On dry goods shelf by back door, heavily dented #10 can of ketchup.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 - 1) In walk in cooler, block cheese (51F - Cold Holding); bean cheese mix (50F - Cold Holding); shredded cabbage mix (51F - Cold Holding); heavy cream (52F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. 2) In kitchen LEFT FLIPTOP UPPER - bean and cheese mix (51F - Cold Holding) LOWER - cut cheese (51F - Cold Holding); shredded beef (50F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. 3) In walk in cooler, raw shell eggs (52F - Ambient Cold Holding). Per manager in unit overnight. 2 - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, portioned tomato onion salsa (52F - Cooling). Per manager prepared on 10-19. 3 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tamales (56F - Cooling). Per manager prepared on 10-19 and cooling overnight in unit.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, block cheese (51F - Cold Holding); bean cheese mix (50F - Cold Holding); shredded cabbage mix (51F - Cold Holding); heavy cream (52F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale. 2) In kitchen LEFT FLIPTOP UPPER - bean and cheese mix (51F - Cold Holding) LOWER - cut cheese (51F - Cold Holding); shredded beef (50F - Cold Holding). Per manager none prepared or portioned today and in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, portioned tomato onion salsa (52F - Cooling). Per manager prepared on 10-19. See stop sale.
03D-07-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Manager labeled as cleaner. **Corrected On-Site**
41-17-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at cook line hand sink not working properly. Manager removed toll from unit and placed on counter. **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Brocken scoop with missing handle in bulk masa flour container and bowl in bulk container of rice. Manager removed both. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler.
36-32-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between right fliptop unit and steam well. Manager removed knives. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Employee added label. **Corrected On-Site**
02D-01-5
23
Jun 20, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen STOVETOP - chicken soup (118F - Hot Holding). Per manager heated and on line since approximately 12:30pm. Manager turned on fire to reheat above 165F and move to hot line. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw prepared steak on shelf above container of raw prepared pork. Manager rearranged for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop upper section, purée beans (50F - Cold Holding). Observed being held above chill line. Per manager not prepared today and out of bottom cooler approximately 3 hours. Manager moved back to lower cooler to rechill. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. At cookline hand sink. Manager replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, cooked half chickens and quart containers of cooked shredded beef not date marked. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Fryer oil containers on floor by back door.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with masa flour in bulk container in kitchen. Manager moved handle out of flour. **Corrected On-Site**
10-01-5
47
Feb 5, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
78
Oct 17, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line LEFT FLIPTOP UPPER - bean cheese purée (52F - Cooling); ground pork mix (51F - Cooling); marinated cabbage (50F - Cooling) LOWER - rice (51F - Cooling); cooked pork (51F - Cooling); shredded pork (51F - Cooling). Per employee all items prepared night before and in unit overnight. See stop sale. Ambient thermometer reading 42F. Manager decreased temperature of holding unit. **Corrective Action Taken**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cook line LEFT FLIPTOP UPPER - bean cheese purée (52F - Cooling); ground pork mix (51F - Cooling); marinated cabbage (50F - Cooling) LOWER - rice (51F - Cooling); cooked pork (51F - Cooling); shredded pork (51F - Cooling). Per employee all items prepared night before and in unit overnight.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In walk in freezer bagged cooked ground beef mix missing date marks. 2) In walk in cooler, prepared beef and chicken tamales missing date marks. Per manager prepared on 10-14. Employee added date mark. **Corrective Action Taken**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on end of left fliptop at cook line. Manager removed bottle. **Corrected On-Site**
12B-07-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Menu does not state 10% gratuity for tables of 3-4 people. Only 18% for 5 or more.
55-01-4
Basic - Soiled dry wiping cloth in use. Soiled dry cloths at cook line and on top of paper towel dispenser at cook line hand sink.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and corn starch missing labels.
02D-01-5
47
Jun 24, 2024
Routine - Food
No violations found.
100
Apr 23, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shelled eggs stored on top container of cut tomatoes inside flip top cooler. Operator moved raw shelled eggs to reach in cooler and stored correctly. 2.Raw beef stored over peeled onions inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top container with raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed clean up procedures **Repeat Violation** **Warning**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made 3 days ago not date marked inside walk in cooler. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Food not stored at least 6 inches off of the floor. Cases of Uncooked whole potatoes on floor inside walk in cooler. Operator elevated **Corrected On-Site** **Repeat Violation** **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses in kitchen. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**
10-20-4
Basic - Stored food not covered. Cooked beans not covered inside walk in cooler. Operator covered **Corrected On-Site** **Warning**
08B-12-5
43
Nov 16, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 80F ( hot holding ) on top flat top grill in cook line. Chicken soup held less than 4 hours ago. Observed Equipment turned off, operator moved to stove under flame to reheat chicken soup to 165F or above. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork inside reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line : Raw shelled eggs 80F ambient temperature on top prep table in cook line. Raw shelled eggs held under 4 hours ago under no temperature control for food safety. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit procedures to manager.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Sergio Cruz, Issued 10/17/2018 expired 10/17/2023. Manager certification will be reviewed at the next routine inspection.
53A-03-7
Basic - Walk in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Food not stored at least 6 inches off of the floor. Bucket with raw beef on floor inside walk in freezer. Operator elevated **Corrected On-Site**
08B-47-4
47
Jun 28, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of of sauce and margarine in flip top across from stove in kitchen. Manager inverted. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- Raw pork (48F - Cold Holding); Raw beef (55F - Cold Holding); Butter (43F). Per Manager meat in unit overnight. Manager lower temperature of unit. Manager was instructed to prepared and cooked meat, he started the process during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Cases of water stored on floor in kitchen. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door behind kitchen.
35B-01-4
61
Oct 27, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Frequently Asked Questions
When was La Joya Latina Restorant last inspected?
The most recent health inspection at La Joya Latina Restorant on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at La Joya Latina Restorant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Joya Latina Restorant.
How does La Joya Latina Restorant compare to other restaurants in Davie?
La Joya Latina Restorant most recently scored 86 out of 100, which is higher than the Davie average of 79.
Has La Joya Latina Restorant's inspection record improved over time?
Yes. Recent inspections at La Joya Latina Restorant have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at La Joya Latina Restorant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Joya Latina Restorant inspected?
Based on the inspection history on file, La Joya Latina Restorant is inspected around four times per year on average.
Nearby Restaurants